Prep 25 mins
Cook 0 mins
This recipe took the Grand Prize at the 2004 National Peanut Festival Recipe Contest.
Make and share this Nutter Butter Bon Bons recipe from Food.com.
- 1 (18 ounce) jar creamy peanut butter
- 1 cup softened butter
- 3 cups Golden Grahams cereal (measure 3 cups first, then crumble them in your food processor-it will be less than 3 cups after you)
- 4 cups powdered sugar
- 1 (6 ounce) package butterscotch chips
- Beat peanut butter and butter at medium speed with electric mixer until creamy.
- Add Golden Graham crumbs, beating until well blended.
- Gradually add powdered sugar, beating at low speed until blended.
- Using a melon scoop, shape into one-inch balls.
- Cover and chill one hour.
- Melt butterscotch morsels in microwave safe dish.
- Pour into small ziploc bag with a tiny corner snipped off.
- Drizzle over 1-inch bon bons.
These turned out very well, just a couple of notes I'd like to add. The flavor is INCREDIBLE! That being said, the batter gets so crumbly (not creamy at all) that it's hard to mix when you are adding the powdered sugar. It won't mix with a mixer... for me it just flung all over my counter. But that's okay, I used my food processor and that mixed it well. I'd also like to note that I doubled the recipe as I needed about 100 for Christmas, and I probably had about twice as much batter as I needed. I balled them by packing the batter into a teaspoon, then squeezing two halves together. They were about 1 inch. I used Milk Chocolate chips the first time, and the second time I used semi-sweet chocolate chips. I will use semi-sweet next time, as it makes such an incredible flavor! These were terrific and I will make them again!
No stars; just comments. I fluffed this one up but good! Seeing 3 cups cereal, crumbled somehow morphed in my head to 3 cups of crumbles. That is a whole box or 12 cups of cereal, BTW. See where this is going? After processing them, I dumped my crumbs into another bowl and then added the butter & PB to the bowl, pulsed it till combined then put the crumbs back in. I noticed that the dough looked a little stiff but starting adding the sugar anyway. My blade came to a halt after 2 cups. I added another 1/2 cup of melted butter to loosen it up then dumped it all into a big bowl & mixed it with my hands. No melon baller in the world could have shaped those puppies! Naturally my yield was a *tad* more than 50. ;-) Then to really gild the lily, I forgot my nuking chips, left them too long & that seized up. No more butterscotch chips so I melted some PB chips & drizzled my Bon Bons. On the upside, they do taste *exactly* like a Nutter Butter cookie. You will, of course, need a lot of milk to wash mine down.;-). Sorry I made such a mess of your recipe but perhaps the next chefs will laugh and learn from my mistakes. Thanks for posting & I promise to do it right next time! ( _chanting to self - 3 cups of cereal not crumbs_ )